James Montgomery is one of the historical producers guarantors of Anglo-Saxon tradition more authentic. Her Farmhouse Cheddar is still produced from raw milk and then seasoned for almost 2 years . The processing is done by hand and after the wise breaking the curd operation called " cheddaring " , is placed in molds and then wrapped in canvas raw cotton sprinkled with bacon to be finally ripened in cool cellars . The nose and the palate is very rich, with sensations dominant plant that also recall the cauliflower and asparagus , then ending with animal notes very persistent . Repeatedly awarded the Gold Medal at the British Cheese Awards .